Ingredients
Check off ingredients as you go
For 1 cake, 8-9 inches (20-22 cm) diameter
- 200g (7 oz) dark chocolate (at least 60% quality)
- 4 eggs
- 90g (½ cup) brown sugar
- 250g (1 cup) vanilla mascarpone (or mascarpone with a few drops of vanilla extract)
- 40g (⅓ cup) almond flour
- 40g (¼ cup) cornstarch or potato starch
- A few sliced almonds for decoration (optional)
For the glaze
- 200ml (¾ cup) heavy cream
- 100g (3.5 oz) dark chocolate (60%), chopped with a knife
- 40g (3 tablespoons) butter at room temperature
- 2 level tablespoons honey
- Prepare the cake. Preheat the oven to 160°C (320°F). Line a lightly buttered pan with parchment paper. In a small saucepan, melt the chocolate over low heat or in a double boiler. Meanwhile, in a mixing bowl, whisk the eggs with the sugar (to combine them but without adding too much air).
- Add the mascarpone to the egg and sugar mixture, mix, then add the chocolate while whisking to incorporate everything. Finally add the starch and almond flour. The mixture should be smooth.
- Pour the batter into the pan and bake for about 25 minutes. The cake will form a crust on the sides while remaining soft in the center. Let cool outside the oven then carefully unmold. Let cool on a rack placed over a container so you can glaze the cake.
Preparing the glaze
- In a saucepan, pour the cream and honey and bring to a simmer. Place the chopped chocolate in a bowl. Gently pour the hot cream over the chocolate and butter while stirring to incorporate and make the mixture smooth and shiny.
- Pour gradually onto the center of the cake (the glaze will flow toward the edges), so that it’s completely covered. Let the glaze set for a few moments and carefully transfer the cake to a serving plate. I usually use two large wide spatulas to help, this is the delicate part. Decorate with sliced almonds and refrigerate.
I recommend taking it out about twenty minutes before serving to appreciate its texture.